Cuvée Aurora Rosé

Alta Langa DOCG Talento Metodo Classico

Spumanti Metodo Classico & Charmat

Production Area

Vinified at Banfi Piemonte estate cellars in Strevi, this elegant wine is the expression of the Alta Langa project.

GRAPE VARIETIES

Pinot Noir 100%. All grapes are selected and hand picked exclusively in our hilltop Piedmontese vineyards located in the provinces of Cuneo, Asti and Alessandria.

Method of production

One hour skin contact cold maceration prepares the grapes for soft crushing. The must is clarified and fermented at controlled temperatures (17° C). The final cuvée consist of 90% of clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. Follows an ideal bottle aging.

The winemaker comment

Added to the Banfi Piemonte Alta Langa's project. This sparkling rosé, made by 100% of Pinot Noir grapes, is well known for its harmonic character and elegant silkiness.

Wine awards 2009

Vintage notes 2010

  • Cuvée Aurora Rosé
  • Denomination Alta Langa DOC
  • GRAPE VARIETIES 100% Pinot Noir
  • Method of production One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.
Specifications
  • BRIX 18.40
  • ALCOHOL 12.50%
  • PH 3.16
  • EXTRACT JUICE NET (G/LT.) 20.0
  • RESIDUAL SUGAR (G/LT.) 9.5
  • Color intensity Bentonite
  • Total acidity 6.3
  • Malic Acidity 2.1
  • Volatile Acidity 0.40
SO2 (MG/LT.)
  • Total 140
  • Free 32
TASTING

Light pink colour, with fine and persistentperlage. Intense, enveloping and elegant perfume, with hints of apple, rosehip and vanilla. In the mouth, it reveals a good structure, silky and harmonious flavour.

  • Cuvée Aurora Rosé
  • Denomination DOC
  • GRAPE VARIETIES 100% Pinot Noir
  • Method of production One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.
Specifications
  • BRIX 18.10
  • ALCOHOL 12.40%
  • PH 3.11
  • EXTRACT JUICE NET (G/LT.) 20.50
  • RESIDUAL SUGAR (G/LT.) 10.5
  • Total acidity 6.50
  • Malic Acidity 2.20
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 150
  • Free 38
  • Cuvée Aurora Rosé
  • Denomination DOC
  • GRAPE VARIETIES 100% Pinot Noir
  • Method of production One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the same wine from the previous vintage aged in French oak barrels. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.
Specifications
  • BRIX 18.25
  • ALCOHOL 12.40%
  • PH 3.40
  • EXTRACT JUICE NET (G/LT.) 20
  • RESIDUAL SUGAR (G/LT.) 11.3
  • Total acidity 5.80
  • Malic Acidity 1.50
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 140
  • Free 38
  • Cuvée Aurora Rosé
  • Denomination DOC
  • GRAPE VARIETIES 100% Pinot Noir
  • Method of production One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.
Specifications
  • BRIX 19,10
  • ALCOHOL 12.10%
  • PH 3.11
  • EXTRACT JUICE NET (G/LT.) 20,50
  • RESIDUAL SUGAR (G/LT.) 12,5
  • Total acidity 6.5
  • Malic Acidity 2.20
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 150
  • Free 38
  • Cuvée Aurora Rosé
  • Denomination DOC
  • GRAPE VARIETIES 100% Pinot Noir
  • Method of production One hour skin contact cold maceration before a gentle crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. The wine undergoes further bottle aging before release.
Specifications
  • BRIX 21,70
  • ALCOHOL 12.60%
  • PH 3.15
  • EXTRACT JUICE NET (G/LT.) 21
  • RESIDUAL SUGAR (G/LT.) 8,2
  • Total acidity 6,5
  • Malic Acidity 2.60
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 140
  • Free 41
  • Cuvée Aurora Rosé Alta Langa
  • Denomination DOC
  • GRAPE VARIETIES 100% Pinot Noir
  • Method of production One hour skin contact cold maceration prepares the grapes for soft crushing. The must is clarified and fermented at controlled temperature (17°). The final cuvée consists of 90% of clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle according to the Classical Method. Yeast contact is extended for at least 24 months followed by traditional hand riddling (rémuage) on pupitres and dégorgement à la glace. Follows an ideal bottle aging.
Specifications
  • BRIX 21,90
  • ALCOHOL 12.80%
  • PH 3.10
  • EXTRACT JUICE NET (G/LT.) 22
  • RESIDUAL SUGAR (G/LT.) 9,2
  • Total acidity 6,3
  • Malic Acidity 2.40
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 145
  • Free 38

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